So we’re thinking about building an arc here at the farm…with all the rainy weather it feels like summer will never come. I believe we’ve even stopped checking the rain gauge knowing there’s just going to be more to dump out. Somehow with the all the moisture everything is still looking healthy and growing. On the upside, our first week of CSA’s are being delivered this week, we’ve been hosting some school tours, market weekends have been going strong and our roadside market is now open on the weekends with fresh asparagus, a few strawberries, bedding plants and a few other items. Stop by and see us soon! The market is located just west of Lexington on 24 highway.
With all of the veggies on the verge of finishing growth and ripening it’s easy to stay optimistic through it all. Here is a pic of the sweet corn taken the other day when the sun was actually out. Can’t wait for it to be ready! Everything sweet corn related is a hit around here.
And here is a pic of some okra- still in its growth stage of course but any growth is good growth. The fuzzy stuff will be ready June to July and is a good source of vitamin A and K. Most people like it fried but a favorite here is to eat it pickled from the jar.
If you're looking for a different way to fix Okra here’s an easy recipe to add to your collection. It was found in the Seasonal and Simple guide from the University of Missouri Extension Service. Enjoy!
Crusty Okra
2 tbls. Bread Crumbs
3 tbls. Parmesan Cheese, grated
1 tbls. Cornmeal
3 c. Okra, sliced
¼ c. Olive Oil
2 Garlic Cloves, minced
Mix bread crumbs, cheese and cornmeal. Add the okra and stir to coat. Heat the olive oil, then sauté the okra and garlic for about 5 to 10 minutes. Most of the roping should disappear and the okra should be tender.
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